PENGARUH EDIBLE COATING LIMBAH CANGKANG KEPITING SEBAGAI PELAPIS TOMAT TERHADAP SUSUT BOBOT

Abstract

Crab shell waste in the modern era has become one of the contributors to the polluted environment and is one of the problems that need handling. Crab shells from seafood waste are a potential source of chitin and chitosan production, namely biopolymers that are potentially commercially available in various industrial fields and one of the benefits of making chitosan is that it can be used as an edible coating to coat fruits and vegetables. Edible coating is one of the latest studies as a barrier and extends the shelf life of food, fruit and vegetables. This study aims to determine the effect of the use of crab shell layers in tomatoes with variations in the concentration of chitosan. This study used a Completely Randomized Design (CRD), with 4 levels of treatment and 3 replications, producing 12 samples. The dependent variable is weight loss of tomatoes. With variations in the concentration of edible coatings used, namely 0%, 0.25%, 0.50% and 0.75%. The results showed that the higher the
concentration of edible coating, the smaller the value of fruit weight loss. With the value of weight loss at a concentration of 0%, the average weight loss value is 8.50%, the concentration of 0.25% is 6.29%, the concentration of 0.50% is 6.02% and the concentration of 0.75% is 5.88%. The conclusion of this study is that using crab shells which can be eaten by chitosan can maintain the weight loss of tomatoes less than 10% of the initial weight of the fruit during storage time.

Keywords: crab skin waste; edible coating; shrinkage of fruit weight; tomato; concentration variation